Baja Light Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto

Grilled instead of deep-fried, and with a trimmed-down tartar sauce.

Yield: Makes 12 to 14
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 27%
  • Protein: 10g
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Carbohydrate: 18g
  • Fiber: 1.9g
  • Sodium: 210mg
  • Cholesterol: 17mg


  • 1 tablespoon ancho chile powder
  • 2 teaspoons dried Mexican oregano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boned, skinned Pacific cod
  • 1 tablespoon olive oil
  • 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
  • Cabbage and Cilantro Slaw
  • Light Chipotle Tartar Sauce


  1. 1. Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
  2. 2. Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.
  3. *If tortillas are very thin, buy double the amount and stack 2 per taco.
  4. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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